This beautiful carrot cake will impress guests at any party. Made with Musselman’s Apple Butter.
Preheat oven to 325° F. Grease and flour three 9 inch cake pans. Line the bottoms with a circle of parchment paper. Set aside.
In a large bowl cream together butter and sugar. Beat in eggs, one at a time. Add in the 3/4 cup of apple butter, oil, and sour cream.
In a separate medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add the dry ingredients to the wet, a little at a time, and mix well. Stir in the grated carrots.
Divide the batter between the prepared cake pans. Bake for 35-40 minutes, until a toothpick inserted in the center of the cake, comes out clean.
Allow cakes to cool for 30 minutes in the pans, on a wire rack. Carefully remove the cakes from the pans, peel off the parchment circles and cool completely on wire racks. Once cool, use a serrated knife to flatten off the rounded tops of the cakes.
In a medium bowl beat the cream cheese until smooth. Mix in the powdered sugar. Beat in the 3/4 cup of apple butter and vanilla. Gently stir in the whipped topping.
Spread about 2 1/2 cups of frosting on the bottom layer of the cake. Add the middle and top layers, frosting each with about 2 1/2 cups of the frosting.
Pour the caramel around the edges of the top layer, allowing it to drizzle down the sides. Sprinkle pecans over the top of the cake.